Zucchini Muffins

As a mom, sometimes you have to be very sneaky. The little guy at our house has decided that he really would rather not eat vegetables, so I have to be creative in figuring out ways to get him to eat green things. Since he is completely in love with all things bread, it becomes a great vehicle for many different good and healthy things. In comes zucchini bread. Ryder absolutely LOVES it. I took a recipe for zucchini bread and made some adjustments to make it a little healthier, and here's the great news: Ryder is still a fan. So here's the recipe for Ryder's (and mom's) favorite zucchini bread.

Zucchini Muffins

3 eggs
1/2 cup buttermilk
1/2 cup applesauce
1 3/4 cup sugar
2 tsp vanilla
1 tsp salt
1 tsp baking soda
3/4 tsp baking powder
1 tsp cinnamon
3 cups flour (I like to use 1/2 whole wheat flour and 1/2 all-purpose)
2 cup grated zucchini

Mix all ingredients together and then slowly stir in the grated zucchini until just barely mixed. Be careful not to over mix. Makes 1 small loaf and around 40 mini muffins. Ryder is particularly fond of the mini muffins. Bake at 325 degrees for around 10-12 minutes for muffins and about 25 minutes for small loaf. You know they're done when they are lightly browned on top and they spring back when softly poked.